Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

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My husband asked me to find a dessert recipe for camping. i found several and this is the one I will try first…

Campfire Peach Cobbler

Ingredients:

2 – 29 oz. cans sliced peaches

1/2 c. sugar

2 T. cinnamon

1 – 18 oz. box yellow cake mix

1 stick butter

How to Prepare:

In a small bowl, drain juice from 1 can of peaches – discard juice from the other can. Add sugar and cinnamon to the juice. Mix well. Place sliced peaches in a 13x9x2 inch aluminum pan. Pour juice mixture over peaches. Evenly spread box of cake mix over peaches. Cut butter into tablespoons – dot evenly over cake mix. Cover pan loosely with foil. Set on even campfire grate with even heat for about 15 minutes or until steam begins to escape. Once you see steam, remove pan from fire but do not remove foil from top. Let pan rest for ten minutes until cake mix is absorbed and begins to form a crumbly crust.

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I love love love breakfast food. Especially on the weekends, I will find myself fantasizing about what I am going to cook for breakfast. However, the downside is that it takes so long to cook. The casserole recipe I found cooks all night in the crockpot, so I can cook it and then get up in the morning and have my hot breakfast waiting for me!

Crockpot Breakfast Casserole

Ingredients

32 oz bag frozen hash brown potatoes

1 lb cooked diced breakfast sausage, well drained

1 medium onion, diced

1 1/2 cups shredded cheddar cheese

12 eggs

1 cup milk

1 tsp salt

1 tsp pepper

1/2 tsp basil

1/2 tsp marjoram

1/2 tsp thyme

1/2 cube butter

Method

Layer 1/3 each of hash browns, sausage, onion, and cheese in a slow cooker. Dot 1/3 of butter over first layer and repeat two more times. Mix together eggs, milk and spices then pour over layers. Cover and cook on low heat overnight, or 8-9 hours.

directions

Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.